Looks like Bolognaise – texture like Bolognaise – eat with Zucchini spirals or shredded Celeriac – top with a Raw Parmesan – doesn’t taste like Bolognaise though.
I found this a little sweet – I did enjoy it but it didn’t ‘jump’ out at me as amazing like so many other recipes. One thing is for sure – this is a very healthful and nutritious sauce – packed with protein… perhaps next time I will go a little easier on the apple cider vinegar or use lemon juice instead.
This recipe has two parts: the tomato sauce and the meat which is a seed mix. Some of the seeds need soaking – so put them on to soak before you start.
Tomato Sauce… makes about 4 cups…
Place in a food processor the following…
1 cup soaked sundried tomatoes (or if using the ‘in oil’ ones, rinse off the oil)
5 medjool dates, pitted
1/4 red onion
1 Tbsp. Italian herbs
1 clove garlic
2 tomatoes, chopped
1 large carrot, roughly chopped
… process together until lovely and smooth and well combined. Place in the fridge while you make your seed mix.
Seed Mix…makes 2 cups…
Place in a food processor…
1/2 cup fresh parsley
1/2 cup sunflower kernels, soaked for 1 hour
1/4 cup pumpkin seeds, soaked for 1 hour
3 Tbsp. Tamari
2 Tbsp. apple cider vinegar or lemon juice
1 Tbsp. Miso paste
… blend until smooth – you may need to scrap the sides and process a couple of times.
Add to the food processor…
1/4 cup sesame seeds, soaked for 1 hour
1/4 cup hempseeds
…pulse to combine.
To make the Bolognaise Sauce…
Stir together the seed mix and tomato sauce.
That’s it – ready for your celeriac or zucchini pasta.
Giving credit where credit is due…
This recipe comes from the Becoming Raw book by Brenda Davis.